raisins used in dry cooking such as cookies retain their texture, in breads they become softer.

In wet cooking such as stews, soups, pot roasts, pilafs, etc. they absorb a lot of water and become soft brown spheres that are almost wrinkle free, and are sure to scare many Americans.

Maybe for Thanksgiving I should make some mashed potatoes with currants well enough before hand that they get fully hydrated and see which guests freak out. (Currants are not really currants but instead are rasins made from tiny grapes)

Ego edo infantia cattus:Wow, I just had a raisin cookie that i thought was chocolate chip about ten seconds before this went green.

/it was gross.

This. I've been burned by this too many times. Now I circle around a plate of "chocolate chip" cookies for a good 30 secs before I take a bite. I sniff, examine, I might even poke. I look like a wolf that just found a slice of prime rib laying in the middle of the forest.